Description
For the Salad
8 oz bowtie (farfalle) pasta
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 cup crumbled feta cheese
1/4 cup toasted pecans, chopped
1/4 cup dried cranberries
1/4 cup red onion, thinly sliced
2 cups baby arugula
For the Lemon Thyme Vinaigrette
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon fresh thyme leaves
Salt and black pepper, to taste
Directions
Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, black pepper, and smoked paprika. Spread on a baking sheet and roast for 20–25
minutes, until tender and slightly caramelized.
While the sweet potatoes roast, cook bowtie pasta according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, thyme, salt, and black pepper to make the vinaigrette.
In a large bowl, combine cooked pasta, roasted sweet potatoes, feta cheese, pecans, dried cranberries, red onion, and arugula.
Drizzle with the lemon thyme vinaigrette and toss gently to combine.
Serve immediately or chill for 15 minutes to let the flavors meld.
Prep Time: 10 minutes, Cooking Time: 25 minutes, Total Time: 35 minutes, Kcal: 380 per serving, Servings: 4
